This easy Vegan Red Curry Peanut Noodle recipe is a fresh and delicious Thai-inspired meal that is gluten-free and ready in under 30 minutes! Add your favorite veggies and plant-based protein to this quick and easy noodle dish for a healthy, satisfying meal any day of the week.

Why You'll Love These Vegan Peanut Noodles

Quick & Easy – This is a simple noodle dish that is ready in under 30 minutes but is loaded with rich and creamy Thai-inspired flavors, making it the perfect weeknight meal.
Budget Friendly – Made with simple ingredients like rice noodles, peanut butter, and seasonings that you might already have in your pantry.
Gluten Free – Rice noodles and tamari make this a gluten free vegan recipe that always hits the spot!
Customizable – Easily throw in your favorite veggies and plant based protein and adjust the spice level in the sauce for a curry noodle dish you’ll want to make again and again.

Red Curry Noodle Ingredients & Substitutions

Rice Noodles – I prefer this recipe with rice noodles, but you can swap the rice noodles for any other gluten free noodle or Udon noodles, if you aren’t gluten-free.
Sesame oil – the toasted sesame oil adds a deeper flavor to the sauce. You can omit the oil if trying to eat oil-free or use any other cooking oil.
Red curry paste – feel free to adjust the amount added to suit your tastes. More curry paste adds spice, less makes the sauce mildly spicy. I use this red curry paste.
Garlic – fresh garlic is best.
Ginger – fresh ginger is also best, but can be substituted with ginger powder if needed.
Vegetable broth – I used regular vegetable broth but you can also use a chicken-less broth with this recipe.
Peanut butter – Unsweetened peanut butter is best for this recipe and unsalted will help to control the saltiness in the sauce.
Coconut milk – canned coconut milk is best for a thicker sauce. I use full fat, but if you’re looking for a lower fat sauce, you can choose light coconut milk.
Sugar – I prefer to use coconut sugar in this spicy peanut sauce, but brown sugar, raw sugar, or agave syrup will also work.
Tamari – Using tamari will keep this recipe gluten-free but if you don’t need to be gluten-free you can use soy sauce.
Lime juice – I think the lime juice really brings it all together and adds a bright tart flavor to the spicy, mildly sweet, and nutty sauce. If you need a substitute, you can try lemon. If you need a citrus-free substitute, try a bit of rice vinegar.
Garnishes – these are optional, but add a nice flavor and texture to this simple noodle recipe. I like to add green onion, cilantro, and sesame seeds or chopped peanuts.

How to Make Red Curry Peanut Noodles

Step One – Cook Rice Noodles

Follow the instructions on the package to cook the rice noodles. Then drain and rinse with cold water to prevent them from sticking together.

Be careful to not over-cook the noodles! Rice noodles can fall apart if over-cooked.

Step Two – Make the Red Curry Peanut Sauce

In a large non-stick skillet, sauté the sesame oil, red curry paste, and grated garlic over medium heat for 1-2 minutes. Then add the vegetable broth, peanut butter, canned coconut milk, coconut sugar, and tamari/soy sauce. Whisk until well combined and simmer until the sauce thickens a bit, about 2-3 minutes.

Step Three – Bring It All Together

Add the cooked noodles and lime juice, and mix until noodles are coated and warmed. Garnish with chopped cilantro, green onion, and sesame seeds and serve!

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Serving Suggestions

Add your favorite veggies. These spicy peanut noodles pair perfectly with sautéed bok choy, napa cabbage, red bell pepper, spinach, mushrooms, and broccoli.
Add a plant-based protein. Tofu, tempeh, edamame, peas, or chickpeas are a hearty addition to this dish for a high-protein vegan dinner that is super easy to make.

Storage and Meal Prep Tips

Rice noodles are best eaten freshly cooked, but they will hold up in the fridge for a few days to be reheated later.

Storage: After the noodles cool, transfer to an air-tight container and keep in the fridge for up to 3 days.

Meal Prep: If using this recipe for a meal-prep, I recommend storing each meal separately, since the noodles get a bit stuck together when they are cold. Also, the noodles absorb moisture from the sauce as they sit, so it is best to make a bit extra sauce to add to the noodles when reheating.

Reheating: These noodles can be reheated in the microwave at 30-second intervals until heated through.

Freezing: Rice noodles do not freeze well, but you can freeze the sauce until ready to use.

Try These Easy Vegan Recipes Next:

This Red Curry Peanut Noodle recipe is one of my go-to favorites for a quick and easy vegan dinner, and I hope you love it too! This peanut noodle recipe is perfect for an easy plant-based dinner that is gluten-free and customizable with the perfect balance of savory, sweet, and spicy flavors.

Equipment Needed

2.5 to 3 quart pot or saucepan
Large non-stick skillet
Measuring cups and spoons
Whisk – preferably silicone to not scratch the non-stick pan
Cooking tongs
Garlic grater
Cutting board
Chopping knife
Serving plates

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Red Curry Peanut Noodles